Preparation

For hummus:
Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish. Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth. Transfer to small bowl. Season to taste with salt and pepper. Sprinkle reserved garbanzo beans over. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.

Drizzle hummus lightly with oil and sprinkle lightly with paprika.

For shrimp, olive, and tomato salad:
Combine all ingredients in medium bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.

Cucumber, yogurt, and feta salad:
Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.

Place marinated artichokes in small bowl. Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter. Garnish with lemon wedges.

Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salads and serve.

* Greek-style yogurt is a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.

my notes

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Recent Review

I've made this hummus recipe twice now, the last time adding a little tahini. Either way, the hummus got rave reviews from my guests. I served it with pita, drizzled with a little olive oil, and za'atar sprinkled on the top. Delicious! The shrimp and cucumber salads turned out well but weren't so special that I wanted to try them again.